SC - ham

[Philippa Alderton]

Stefan, 

I think these Yanks are missing the best way to fix a good Smithfield, ie
salted smoked ham, and red-eye gravy.

Take a thin slice (or three) of (proper, Smithfield or Smithfield-like)
ham, and soak it overnight in lots of fresh water.
Next morning, fry it up along with (but not in the same pan with) the rest
of your breakfast. When it's cooked and hot, and your biscuits, eggs,
grits, and whatever else are almost done, remove the ham from the (cast
iron) skillet, and pour a cup or two of hot coffee in the skillet. Mix
well, add flour to thicken, as in any normal gravy, with maybe a little
pepper, and serve the gravy with the rest of the food.

DON'T add salt to anything you plan on serving the gravy with!!!!!

Phlip

Phlip at bright.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.
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